Lemon Vanilla Mini-Bundt Cakes
Things I love about this bake:
-they are bitesize (sort of)
-they look so pretty, especially if you are careful about greasing this molds!
-they are nice for breakfast, brunch OR after dinner!
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TIPS:
-I prefer to use melted butter applied with a pastry brush instead of non-stick cooking spray to grease my molds. Especially these intricate ones.
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-A cookie scoop also makes your life easy to portion out and add the batter to the molds.
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-non-melting powdered sugar is great to decorate with because it doesn't melt into the bake.
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MISTAKE!!!
-A keen eye will notice, I forgot to add the vanilla! Sometimes I have a moment...we all do. I honestly did not realize until I wondered why the vanilla taste did not come through?? Looking forward to making them again with more vanilla flavor.
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Yields: 16 mini-bundt cakes
Ingredients
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170g unsalted butter
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300g sugar
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2 tsp. grated lemon zest
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3 eggs
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2 tsp. vanilla extract
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200g AP flour
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80g club soda
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powdered sugar, for dusting
Equipment-click links below
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STEP 1:
Heat the oven to 350F. Butter and flour the mini-bundt pan.
STEP 2:
Rub lemon zest together with sugar.
STEP 3:
In the bowl of a stand mixer fitted with the paddle attachment, cream 140 grams butter and sugar with lemon zest until light and fluffy. Scrape down sides of bowl.
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STEP 4:
Add eggs one at a time, beat well between each addition. BEAT IN VANILLA (that's for me).
STEP 5:
On low speed add flour, in 3 additions, alternating with club soda. Begin and end with flour. Mix until just combined. Be careful not to overmix!
STEP 6:
Evenly scoop the batter into the bundt pan. Bake for 20-22 minutes. Let cakes cool in pan for 10 minutes, then pop them out while slightly warm. and dust with powdered sugar.
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They are very nice when served right away!
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They also taste really yummy with a mini-scoop of vanilla ice cream on the side.
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adapted from Magnolia Bakery